This is one of the easiest salsas imaginable. It's nutty and has a very mild heat. I've been putting it in a squeeze bottle and smothering my eggs with it. Last night I used it with a little beer to de-glaze a pan that had turkey cutlets frying in it earlier. Adapted from a Diana Kennedy recipe. Take about 10 cascabel chiles and remove the stems and seeds, reserving the seeds. Toast on a hot comal or grill untul gently toasted. Don't let them burn or they will be bitter and inedible but if you don't toast them they will have a raw, inpleasant taste. Remove the toasted chiles and place them in a blender jar. Now toast the reserved seeds until brown. Add these to the jar, along with 2 cloves of garlic, a little salt and about 3/4 cup of water. Blend well, adding more water if needed. Allow to stand for a few minutes so it can thicken up. You can add a little water if it's too thick. It's that simple. To really show you how easy it is, here's a quick video: Rancho Gordo Cooking: Cascabel Salsa from Steve Sando on Vimeo.